Smoky Sweet Potato Burgers

Sundays = MEAL PLANNING & PREP DAY!  So I decided to try this new recipe to have for lunches this week and WOW...this will definitely be in my regular rotation!  I am a BIG sweet potato fan and these are seriously amazing and SO easy!!  This recipe made about 8-9 medium sized patties.  I didn't put it together as a complete burger (in the picture) with the avocado yet since it will be my lunch for tomorrow.      

Ingredients:

Roasted garlic and mustard cream sauce and the burgers!
YUM!

• 2 cups coarsely mashed sweet potatoes (or yams), about 3 large potatoes
• 2 bulbs of roasted garlic
• 1 cup cannellini beans (rinsed and drained if canned)
• 2 garlic cloves, minced
• 1/3 cup panko bread crumbs
• 1/3 cup oat flour (or whole wheat)
• 1 large egg, lightly beaten
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon cumin
• 2-3 tablespoons olive oil

TOPPINGS & SAUCE:

• 1 avocado, sliced
• 2/3 cup plain Greek yogurt 
• 1 teaspoon maple syrup
• Extra salt and pepper for seasoning yogurt
• Dijon mustard
• Dill
• Whole wheat buns – (Optional)

Directions:

1.    To roast garlic, see this tutorial.  I roasted more to have for the week.

2.    Pierce potatoes (I used 3 large) all over with a fork and place on a paper towel, setting in the microwave.  Microwave for 5 minutes, then flip and cook for 5 minutes more.  Remove, slice in half and let cool until you can scoop out the flesh.

3.    In a large bowl, coarsely mash beans with a fork.  Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, egg, panko, and flour.  Mix together until combined, then place bowl in the fridge for 15-20 minutes.  This helps form them into patties, but as a warning they are still somewhat messy.

4.    While mixture is chilling, combine yogurt with 2 bulbs (squeezed out) of roasted garlic cloves, maple syrup and a sprinkle of salt and pepper in a blender or food processor.  Process until smooth then set aside until ready to use.  *The original recipe did not call for Dijon Mustard, but I added that and some dill.*

5.    Heat a large skillet over medium heat and add 2 tablespoons olive oil.  Remove mixture from fridge and form into patties, then place in the skillet once hot.  Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side!  This takes about 5-6 minutes.  Then, add more oil if needed (this really helps cook them) and flip burgers very gently.  Cook for another 5-6 minutes.  Toast buns if desired and using buns.

6.   **I am not a huge pan of pan frying things because they burn easily, so I put some other patties into the oven at 400 degrees for about 20 minutes, flipping halfway.

7.    Assemble by topping burgers with roasted garlic cream and avocado!  

ENJOY!!